Easy Amaretti Chocolate Cake – simple Italian cake needs no filling nor frosting; great flavor coming from almond crinkle cookies and chocolate.
If you made (or bought) Amaretti Cookies and still have some left, the best way to use them is to make this Easy Amaretti Chocolate Cake.
Amaretti – Italian Almond Crinkle Cookies
You just need to grind your amarettis in pestle and mortar or crush them with your rolling pin or pulse them in a food processor. Then mix them with some chocolate and other cake ingredients (listed below). After baking you will get very tasty Amaretti Chocolate Cake.
This cake doesn’t need any filling or frosting. It is dusted with cocoa powder and decorated with miniature amarettini cookies, but that is totally optional.
My suggestion is to serve the cake with some whipped cream or ice cream.
- 200 g (7 oz) amaretti cookies *
- 50 g (1.7 oz) osemisweet chocolate, ground
- 100 g (3.5 oz) butter, softened
- 4 eggs
- 120 g (4 oz) osugar
- 120 g (4 oz) oflour
- 1 tsp baking powder
- 1/4 cup amaretto liqueur
- cocoa powder, for dusting
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Put amaretti in a processor. Pulse until cookies are finely ground.
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Whisk the egg whites until stiff.
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Mix butter with sugar for 20 seconds. Add egg yolks and mix for another 20 seconds. Add amaretto liqueur and chocolate and mix until incorporated.
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Add flour, baking powder and ground amaretti. Mix for 30 seconds.
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Fold in beaten egg whites.
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Pour into a greased and floured 8 inch pan. Bake at 175 C (350 F) for 45 minutes (if using larger paor about 60 minutes (if using 8 inch pan). Check with a wooden skewer for doneness. Let cool.
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Just before serving, dust the top with cocoa powder.
* In case you were wondering, you will need little bit less then a half batch of Amaretti Cookies for this recipe.
